📝 About This Recipe
Rasmalai is the crown jewel of Bengali sweets, consisting of delicate, spongy cottage cheese discs soaked in a rich, cardamom-scented clotted cream sauce. This royal dessert offers a sublime melt-in-the-mouth texture balanced by the crunch of pistachios and the floral aroma of high-quality saffron. It is a labor of love that transforms simple milk into an ethereal experience, making it the perfect centerpiece for festive Indian celebrations.
🥗 Ingredients
For the Chenna (Cheese Discs)
- 1 liter Full-fat Cows Milk (avoid ultra-pasteurized milk for best curd formation)
- 2-3 tablespoons Lemon Juice or Vinegar (diluted with equal parts water)
- 1 teaspoon Cornstarch (acts as a binder)
- 1 cup Ice Cubes (to stop the cooking process)
For the Sugar Syrup (Poaching Liquid)
- 1 cup Granulated Sugar
- 4 cups Water
For the Rabri (Saffron Milk Sauce)
- 1 liter Full-fat Milk (for a rich, creamy sauce)
- 1/2 cup Sugar (adjust to taste)
- 15-20 pieces Saffron Strands (soaked in 2 tbsp warm milk)
- 1/2 teaspoon Cardamom Powder (freshly ground for maximum aroma)
For Garnish
- 1 tablespoon Pistachios (blanched and slivered)
- 1 tablespoon Almonds (slivered)
- 1 teaspoon Dried Rose Petals (edible grade)
👨🍳 Instructions
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1
Start by making the Rabri. In a wide, heavy-bottomed pan, bring 1 liter of milk to a boil. Reduce heat to low-medium and simmer, stirring frequently and scraping the sides, until the milk reduces by half.
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2
Once the milk is reduced, add 1/2 cup sugar, the saffron-infused milk, and cardamom powder. Simmer for another 5 minutes, then turn off the heat and set aside to cool to room temperature.
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3
To make the Chenna, boil 1 liter of milk in a separate pot. Once it boils, turn off the heat and add the ice cubes to slightly lower the temperature (this ensures soft Chenna).
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4
Gradually add the diluted lemon juice or vinegar, stirring gently until the milk curdles and the greenish whey separates completely.
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5
Strain the curdled milk through a cheesecloth or muslin cloth. Rinse the collected Chenna under cold running water to remove the acidic taste of the lemon/vinegar.
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6
Squeeze out the excess water and hang the cloth for about 30-45 minutes. The Chenna should be moist but not dripping; if it is too dry, the Rasmalai will be hard.
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7
Transfer the Chenna to a large plate. Add 1 teaspoon of cornstarch and begin kneading with the heel of your palm for 5-7 minutes until the mixture is smooth and slightly greasy.
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8
Divide the dough into 12-15 equal smooth balls. Flatten them gently into small discs, ensuring there are no cracks on the surface.
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9
In a wide pressure cooker or deep pot, combine 1 cup sugar and 4 cups water. Bring to a rolling boil.
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10
Gently drop the Chenna discs into the boiling syrup. Cover and cook on medium-high heat for 15 minutes. The discs will double in size.
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11
Remove the discs from the syrup and let them cool slightly. Gently press each disc between two spoons to remove excess syrup without breaking them.
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12
Place the warm discs into the prepared Rabri sauce. Let them soak for at least 4-5 hours (or overnight) in the refrigerator to absorb the flavors.
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13
Garnish with slivered pistachios, almonds, and rose petals before serving chilled.
💡 Chef's Tips
Always use full-fat cow's milk for the softest texture; buffalo milk can sometimes make the discs too rubbery. Kneading is key: stop as soon as the Chenna turns smooth and starts releasing a bit of fat; over-kneading will make the discs oily and tough. Ensure the sugar syrup is boiling vigorously when you add the discs to prevent them from breaking. If the discs have cracks before boiling, they will likely disintegrate; ensure the dough is moist enough to form smooth edges. Always chill the Rasmalai for at least 4 hours; the cooling process is when the discs truly absorb the creamy Rabri.
🍽️ Serving Suggestions
Serve chilled in individual glass bowls to showcase the beautiful saffron color. Pair with a hot cup of Masala Chai for a delightful afternoon treat. Serve as a grand finale to a traditional Indian meal featuring Biryani or Shahi Paneer. Top with a tiny piece of edible silver leaf (Vark) for an extra touch of luxury during weddings or festivals.